The Best & Most Basic Bread Recipe (2024)

FAQs

What is the key to making good bread? ›

Wheat flour is the key ingredient in most breads. Flour quality is particularly important in breadmaking as the quality of the flour will have a significant impact on the finished product. When flour is moistened and stirred, beaten or kneaded, gluten develops to give dough `stretch`.

White bread is one of the most common types of bread known all over the world. It may be a basic bread yet it makes the best sandwiches with its soft and fluffy texture with the right amount of sweetness. The perfect bread for a quick fix comfort food, like peanut butter and jelly sandwich or French toast.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

A general rule of thumb when bread baking is to keep your yeast, salt and sugar separate from each other when adding to your mixing bowl. The sugar and salt can both kill the yeast which will reduce the effectiveness of the yeast if they come into contact at the early stages of bread baking.

The volatile esters, aldehydes and secondary alcohols are the most significant flavor compounds produced during the dough fermentation by bakers yeast, are of particular interest in bread, because they contribute pleasant fruity and buttery flavor notes.

For best results, base your yeast dough on wheat flour — only wheat-based flour provides the type and amount of protein yeast dough needs to support its structure. Whole wheat flour, white whole wheat flour, bread flour, or all-purpose flour are all good choices.

The whole egg contributes to the richness and moisture content of the dough and enhances the overall flavor and texture of the bread. The yolks, being rich in fats, enhance emulsification and ensure a smoother texture. Whereas, the whites, when beaten, create stable foams, adding a light and airy quality to the bread.

Well, Roti Canai of Malaysia tops the Taste Atlas list of the world's best breads. Roti Canai is a famous flatbread originally found in Malaysia. It is a pan-fried bread. The bread from Malaysia has secured 4.9 stars.

When it comes to baking bread at home, most recipes call for active dry yeast. This type of yeast comes out of the package looking like small, tan granules roughly the size of poppy seeds. In this state, the yeast has a long shelf life so long as it's kept in a cool, dry place.

Which bread keeps you fuller for longer? ›

Because wholegrain bread is made with flour from whole grains, it contains plenty of healthy compounds, like fiber, vitamins, and minerals. Fiber serves as food for the bacteria in your gut and can help keep you fuller for longer. Wholegrain breads are also a source of polyphenols.

The secret to the wonderful taste and aroma of freshly baked bread is the Maillard reaction. It's a chemical reaction between proteins, certain carbohydrates and some of the fatty acids that occur when bread is baked in the oven, which gives it a delicious flavour and fine colour.

Whenever fresh bread was needed, the ring of bread was moistened with water and then was ready to eat. It is not surprising that bread has evolved just like our diverse cultures have evolved. The ingredients that go into a loaf of bread are simple — flour, yeast or other leavening agent, liquid, and salt.

Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor. Too much yeast in bread will give bread an off-taste.

Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay. To ensure that your quick bread rises properly, it's important to use room-temperature ingredients. Take the butter, eggs and milk out of the refrigerator an hour or two before you plan to bake.

Formula for basic white loaf (simplified version):

70% hydration. 2% salt. 1% yeast. And as you bake more, the 2% for salt and 1% yeast become second nature, and then you can just go with the one number: 70% hydration.